I would like to wish all the visitors to my blog,
A VERY HAPPY & PROSPEROUS DIWALI.
These days I look for sweets which are less sweet. I usually have Badhusha in a shop here in
and adore it because it’s not that sweet as other sweets, so this Diwali I decided to make Badhusha also known as Balushahi in some parts of Singapore . While I was browsing for a no-fail recipe I stumbled across Raks kitchen (Raks happens to be a fellow blogger from India as well, Please click on the hyperlink to see the step by step pictures in her blog). I had tried making Badhusha earlier but it was a huge flop as it came out very hard. I didn't want to try any stunts and followed exactly as mentioned in her blog. Singapore
Maida/All purpose flour -1 ½ cups
Butter – ¼ cup
Oil – 1/8 cup
Sugar - ½ tsp
Curd – 1 ½ tsp
Cooking soda/sodium bi carbonate - 2 pinches
Water - ¼ cup (approx.)
Oil - for deep frying
Sugar - ½ cup
Water - Just to immerse the sugar
Cardamom powder - 2 pinches
Saffron Optional - a pinch
Lemon Juice - 1 tsp
In a big bowl, Add melted butter, oil, sugar, curd and sodium bi-carb and use a whisk to mix well, to make it almost frothy. Now add the flour to it and mix well to make it crumbly. Now add water to make the dough, I used ¼ cup of water only, it was just right, kindly adjust accordingly. Knead the dough well like you do for chappati. The dough should be smooth and not have any lumps. Knead well till you feel it is smooth. I kneaded for about 10 mins. Beating and folding the dough and trying to make it as smooth as possible. I made 23 small balls out of this, as I made slightly smaller sized badhushas. You can adjust the size according to how you want it. Now take a ball and pinch the edges and fold it inwards to make rims decoratively (You can refer to Raks blog where she has uploaded a video to show how it is done). I didn’t have much patience so I tried only 2 pieces with decorative rims and the rest I just made by flattening the balls and putting a depression in the middle with my index finger. Repeat to finish everything and keep covered.
Meanwhile add sugar to a pan and just add water to immerse it and boil till one string consistency,
i.e; if you pour in little water, it should not dissolve and it should lay a fine thread. Add saffron, cardamom if desired and squeeze the lemon juice lastly.
Heat oil just enough, check it by adding a pinch of batter, if it rises immediately, then its just right. Don’t let the oil fume at any point.
Add some five badushas, we prepared, carefully in to the oil. Remove from fire and let it get cooked in the pre heated oil. Approximately it would take 5 minutes.
At one stage the badushas float, then again keep the kadai on fire and cook in medium-low flame, adjust heat at the end to make it golden brown, for me it took around 5-8 mins.
Drain in a paper towel and immediately add to the hot sugar syrup, to cover the badusha, Since my badushas were small I put in 5 at a time. Leave for a minute and then drain the badushas to a greased surface.
After it cools down, the sugar syrup would have coated the badhusha beautifully, transfer to a dry container. Enjoy this sweet this Deepawali.
- If you reduce the quantity of butter or oil, then there will be drastic change in the texture of the badushas too, it will turn hard or crispy. You won’t get the layers inside too.
- Adding lemon juice is to prevent crystallization of the sugar syrup.
- Be patient while frying, please do as mentioned, otherwise the texture gets affected too.
- Consume within a week. Do not refrigerate.